Category: Main Course

I was lucky enough recently to attend a vegan Korean cooking course with the amazing chef Da-Hae West, (check her out here https://dahaewest.com), which gave me a lot of inspiration as well as making my own Kimchi! One of the things I got to make was a vegan pancake, which is super easy, super delicious and can be adapted to suit your tastes, adding things like prawns, chicken, more chillies, no chillies it’s up to you!

I have made my own version here using lots of asparagus and ginger accompanied by two dips that I think work really well, one vegan and one full on mayo! If you have a go at making this version, or your own, get in touch as I would love to hear about your creations!

For the Chilli Mayo: 1 tbsp. rice wine vinegar, 1tbsp. mayo, 1 red chilli thinly sliced with seeds if you like the heat.

Method:

First remove the woody ends from your asparagus

Then add to boiling water and boil vigorously for 2 mins

Drain and plunge into cold water and set aside while you make your dips and batter

To make the Chilli Mayo, add the sliced chilli to the rice wine vinegar and set aside until ready to serve

For the Sesame Dipping sauce, mix all of the ingredients together and set aside until ready to use

Mix all of the ingredients together for the pancake except the asparagus so that it’s combined well but no need to over mix

Heat 1 tbsp. of oil in a pan now add half of your pancake batter and pop 10 of the asparagus spears on top of the mixture so that they melt down into the mixture

Cook for 3 – 4 minutes on one side until you start to see air pockets form on the top

Now turn your pancake over (you can flip if you are brave, or use a spatula like me!), add some more oil if you notice that the pan is dry and continue to cook on the other side for 3 – 4 minutes, longer if necessary, you want it to be crispy but not burnt

Repeat the same for the second pancake with the remaining mixture and asparagus

Once both of your pancakes are ready, add the finishing touch to your Chilli Mayo by adding 1 tbsp. of mayo and mixing well

Enjoy!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children

So how is Summer treating you so far? Exams, deadlines? Or vacations and new destinations? Whatever you are doing I hope it is filled full with sunshine, picnics, BBQs and alfresco dining!

The beginning of July marked the six month anniversary of the Feastforfamine journey and as a little bonus recipe I shared Nan’s Jam Tart, a recipe I remember fondly from my childhood and now share with my daughter, it’s so easy but so tasty and full of memories for me!

I love summer cooking and food, but often find it difficult to think of desserts that compliment lighter eating, so during the warmer months when entertaining, I will always make at least one pavlova as it’s light but sweet and you can add any flavour combinations you like, I definitely think I have found a winning combo with the Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova, and I would also love to have your favourite pavlova creations too, feel free to contact me here Contact, and I will have a go and making some of them before the summer is over.

Finally in July, we went to Myanmar for Pork and Mango Coconut Noodles (https://feastforfamine.blog/2019/07/29/inspired-by-myanmar-pork-and-mango-coconut-noodles/), you can use up any other left over meats you have from your Sunday Roast, but they have a saying in Myanmar ‘Of all the fruit the mango is the best, of all the meat, the pork is the best and of all the leaves lahpet is the best’, and I certainly agree with that for this recipe, the pork and mango really are the best combo…I hope you do too!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

They have a saying in Myanmar ‘Of all the fruit the mango is the best, of all the meat, the pork is the best and of all the leaves lahpet is the best’ and I certainly agree with that for this recipe, the pork and mango really are the best combo…I hope you do too!

This recipe will also work well with any other left over meat you have from your Sunday Roast.

Once cooked mix the chopped coriander through the pasta, pop your chicken on top and add all the juices from the tray

Sprinkle over the pinenuts and serve with a crisp green salad

Enjoy!

Save The Children, were the first international aid agency to go into Libya when fighting broke out in 2011, they are still there on the ground, supporting those affected by the conflict, and offering support to the many refugees now living in Tunisia, to find out more please visit:

So this week, marks the six month anniversary of the Feastforfamine Journey, and I would like to say a big thank you to everyone that has supported me during this time…We have been to a lot of places together and at the end of this post is a complete list of all the recipes created so far and I’d love to have your feedback if you’ve managed to make any of them!

To mark the 6 months, I would like to share with you all, a recipe very close to my heart, it’s another one from my childhood, but this time one I used to watch my Nan make all the time, when I was little, and one that later, I helped her make…Nan’s Jam Tart.

Growing up not only did I have great neighbours, (remember the Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles), My grandparents also lived two doors down, so whenever I felt a bit peckish or fancied a natter, I would wander down to my Grandparents house and chat away with my Nan while she cooked, I remember not only how good this tasted but also how quickly my Nan put it all together, including making her own pastry!

This recipe I remember so fondly, and loved making this recently with my own daughter…I hope you enjoy it too, so here it is:

Remember these recipes are made not only for you to enjoy, but to also raise awareness about the struggles some of these countries face, so if you would like to make a donation in support of Save the Children and the amazing work they do, please visit my Just Giving page:

So how was the month June? Any heatwaves where you are? Or just June Gloom? Well I hope whatever the weather you ate well!

June marked the half way mark for the 52 recipes from around the World for the World, in order to raise awareness of different countries, their amazing use of basic ingredients and some memories thrown in too!

Next, a visit to Nepal to really wake up your taste buds with the Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce, the Fresh Mint Sauce will add some zing to any meat or fish of your choosing, but in keeping with Nepalese cooking I choose to create this dish using a lovely piece of fresh fish, coated in a little flour and turmeric and then fried for extra flavour!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.